Try these simple vegan burgers instead of the store-bought options that are loaded with additives – vegetable oils, thickeners, flavours, colours, yeast extract, preservatives and emulsifiers… going ‘plant-based’ gives the impression of making a healthier choice, but that list looks anything but! Our Sweet Potato and Lentil Burger recipe is quick, simple and easily accessible ingredients and nothing nasty. They’re a source of plant based protein with the lentils, and a great source of immune-boosting ingredients – onion, garlic, turmeric, cumin, coriander – rich anti-inflammatory, antioxidant and antibacterial properties. The flavours are not too overpowering, so there also great for lunchboxes, but you can also pull back on the spices to suit little ones.
Ingredients
500g sweet potato, cut into cubes
1 tbsp coconut oil
1 tsp cumin
1 tsp dried coriander seed
1 tsp turmeric powder
1 brown onion, finely diced
1 clove garlic, minced
1 can lentils, rinsed and drained
Instructions:
- Steam or boil the sweet potato until tender, and mash until soft.
- Meanwhile, heat the coconut in a frypan over medium heat. Add in the spices and stir until fragrant, approximately 1 minute.
- Add in onion and cook, stirring until softened. Add garlic and cook, stirring for an additional minute. Remove from heat.
- Add the onion mixture and the lentils to the mashed sweet potato and stir until just combined. Refrigerate for 30 mins.
- Form the burger mix into patties and cook over medium heat in a fry pan or BBQ on both sides until heated through.
Add more plants:
- Stir through chopped baby spinach or herbs such as coriander or parsley.